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Pimm's pavlova roll recipe
Pimm's pavlova roll recipe
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Prep Time:
120 minutes
Cook Time:
15 minutes
Total Time:
135 minutes
Summery Pimm's cocktail meringue cake with strawberries, orange, and cucumber, drizzled in a zesty ginger syrup.
Ingredients:
  • 4 egg whites, at room temperature
  • 270g (1 1/4 cup) caster sugar
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 12.00 gm pure icing sugar
  • 6.80 gm desiccated coconut
  • 375ml (1 1/2 cups) thickened cream
  • 1/2 tsp vanilla bean paste
  • 100.00 ml Pimm’s No. 1 Cup liqueur
  • 1 wide lemon rind strip
  • 2cm-piece fresh ginger, peeled, thinly sliced
  • 2 oranges
  • 250g fresh strawberries, hulled, sliced
  • 1 Lebanese cucumber
  • 62.50 ml torn fresh mint leaves (optional)
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line a 22 x 32cm Swiss roll pan or lamington tray with baking paper, leaving an overhang on the two long sides.
  • Beat egg whites in a bowl with electric beaters until forming firm peaks. Gradually add 215g (1 cup) caster sugar, 1 tablespoon at a time, beating thoroughly after each addition, until mixture is thick and glossy. Fold in cornflour and vinegar. Spread the mixture over the prepared pan and smooth the surface. Bake for 10 minutes or until lightly browned.
  • Place a sheet of baking paper slightly longer than the pan flat on the countertop. Dust it with icing sugar and sprinkle with coconut.
  • Gently invert the meringue onto the lined paper. Remove the paper and let it cool for 20 minutes.
  • Whip cream and vanilla with electric beaters until soft peaks form, then mix in 1 tablespoon of Pimm’s. Spread two-thirds of the mixture evenly over the meringue. Carefully roll up the meringue starting from one of the short ends, using parchment paper to help. Transfer the roll onto a serving platter and chill in the fridge.
  • In a small saucepan, combine rind, ginger, 125ml (1/2 cup) water, caster sugar, and Pimm’s. Stir over low heat until sugar dissolves. Increase heat and boil for 3 minutes until slightly reduced. Cut 1 orange in half, then thinly slice 1 half and set aside. Remove skin from remaining 1 1/2 oranges, thinly slice, and place in a bowl with strawberries. Add the syrup, toss, and set aside for 1 hour to macerate. Peel cucumber into ribbons.
  • Spread the rest of the creamy mixture over the pavlova. Add half of the marinated fruit on top. Garnish with unpeeled orange slices, cucumber, and mint, if desired. Drizzle some syrup over the pavlova. Serve with the remaining fruit and syrup on the side.

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